Chicken with Creamy Mushroom Sauce Recipe
A delicious and creamy chicken dish featuring tender pan-fried chicken breasts smothered in a rich, savory mushroom and parmesan cream sauce, finished with fresh chives for a burst of color and flavor. Perfect served alongside mashed potatoes or rice to soak up the luscious sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken
- 2 large chicken breasts, boneless skinless (~600-700g / 1.2 – 1.4 lb total)
- 1/2 tsp salt
- Black pepper, to taste
- 1/4 cup flour
- 15g (1 tbsp) unsalted butter
Mushroom Sauce
- 30g (2 tbsp) unsalted butter
- 300g (10 oz) mushrooms, sliced (button or Swiss brown)
- 2 garlic cloves, minced
- 1/4 cup dry white wine (or more chicken stock as substitute)
- 1/2 cup low sodium chicken or vegetable stock
- 1 cup full fat thickened/heavy cream
- 1/2 cup freshly and finely grated parmesan cheese
- 2 tbsp chives, finely sliced (optional; can substitute parsley or green onions, or omit)
Instructions
- Split breast: Cut each chicken breast in half horizontally to create 4 thin chicken steaks in total, allowing for faster, more even cooking.
- Dust with flour: Season both sides of each chicken piece with salt and pepper, then sprinkle flour over all surfaces, using your fingers to coat evenly for a light crust.
- Cook chicken: In a large non-stick frying pan, melt 15g butter over medium-high heat. Add the chicken pieces and cook for about 2 1/2 minutes on each side until they turn golden brown and are just cooked through. Remove chicken from pan, cover, and keep warm.
- Cook mushrooms: Using the same pan, add the remaining 30g butter and increase the heat to high. Add the sliced mushrooms and cook for 4 minutes, allowing them to brown gently around the edges.
- Add garlic: Add minced garlic along with a pinch of salt and pepper to the mushrooms. Continue cooking for another minute until garlic and mushrooms are golden and fragrant.
- Deglaze skillet: Pour in the white wine carefully; it will bubble and steam. Scrape the pan bottom to release any browned bits and cook for approximately 30 seconds until most of the wine evaporates and alcohol smell dissipates.
- Make creamy sauce: Add the chicken stock and cook vigorously for 1 minute to reduce liquid. Then stir in the heavy cream, lower heat to medium, and simmer for 2 minutes until the sauce thickens slightly and becomes creamy.
- Add parmesan: Stir freshly grated parmesan cheese into the sauce. Taste and adjust seasoning by adding more salt and pepper if needed.
- Finish chicken in sauce: Return the cooked chicken pieces to the pan and warm through for about 30 seconds in the sauce. Garnish with sliced chives. Serve directly from the pan for casual sharing or plate individually with sauce spooned over and additional chives if desired.
- Sides suggestion: This dish pairs beautifully with creamy mashed potatoes or steamed rice to soak up the flavorful mushroom cream sauce, elevating your meal experience.
Notes
- Note 1: Using large, boneless skinless chicken breasts and slicing them horizontally creates thin steaks that cook evenly and quickly.
- Note 2: Dry white wine adds acidity and depth to the sauce but can be substituted with extra chicken stock for a non-alcoholic version.
- Note 3: Full fat heavy cream provides richness and thickness; avoid low-fat alternatives for best sauce texture.
- Note 4: Freshly grate parmesan for optimal flavor and a smooth melt into the sauce.
- Note 5: Recommended sides include creamy mashed potatoes or rice to absorb the creamy sauce and complete the hearty meal.
Keywords: chicken, creamy mushroom sauce, pan-fried chicken, mushroom cream sauce, parmesan sauce, easy dinner, comfort food
